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Rice Stuffed Vegetables

INGREDIENTS

  • 2 ½ tablespoons of short grain rice for each vegetable
  • 2 large onions, peeled
  • 2 potatoes, peeled
  • 2 large zucchinis
  • 2 large tomatoes
  • 2 medium sized eggplants
  • 2 green bell peppers
  • 1 onion, chopped
  • 2 tomatoes, grated
  • 1 cup of chopped parsley
  • ½ cup olive oil and ½ cup more of olive oil to drizzle before baking
  • Salt and pepper

DIRECTIONS

  1. Rinse all vegetables well. Trim both ends of the zucchinis and cut in half crosswise. Trim stems off peppers. Slice off the top and clean out the seeds. Trim stem end of eggplants. Slice a piece off the eggplants lengthwise and set aside to use as a cap. Repeat the same steps with the potatoes. Cut a thin slice of the top of each onion. In a saucepan, bring water to a boil and boil onions for 10 to 12 minutes or until tender. Drain and let them cool down for 5 minutes.
  2. With a small spoon, scoop out the zucchini pulp into a bowl, leaving ¼ inch around the interior wall. Repeat these steps with the eggplants. Slice through the top of the tomatoes and scoop out the pulp into the bowl. Carefully hollow out the onions leaving a ½ inch shell. Place removed onion in the bowl.
  3. Grate all the removed pulps in the bowl. In a large frying pan, add olive oil and chopped onion. Cook until translucent over medium – high heat. Stir in grated pulps, rice, chopped parsley and season with salt and pepper. Cook for 2 to 3 minutes to allow for all the flavors to combine. Remove from heat. Grate 1 or 2 tomatoes and add in the stuffing as it should be a little runny.
  4. In a baking pan, place vegetables comfortably. Close it without squashing the vegetables. Using a tablespoon, fill the vegetables to within ½ inch of the top, as the rice will expand when cooked, so you do not want to overfill or it will start dripping out. Place the tomatoes, potatoes, eggplants and onions up side down and the peppers and zucchinis on their sides. Drizzle with ½ cup of olive oil and season with salt and pepper. Add enough water into the baking pan in order to cover half of the vegetables’ height.
  5. Bake for 1 hour or until vegetables are soft and have become to char on the outside. You should carefully turn all the vegetables once so that they can char all over. This slight blackening is a key flavor in the recipe! Remove from the oven, allow the stuffed vegetables to stand for 15 minutes, and serve.

Romama’s Note: You can choose the number and types of vegetables according to your liking and the size of your pan. However, you should always try to fill the pan in order to let the flavors mix with each other.

Romama’s 2nd Note: Rice Stuffed Vegetables are served warm or at room temperature and remain a wonderful dish for a second day as well!

Related recipes:

  1. Rice with Eggplants and Black Olives Baked in Foil
  2. Stuffed Tomatoes and Peppers
  3. Shrimp Creole over Rice
  4. Baked Pasta With Mixed Vegetables
  5. Ground Beef Stuffed Onions



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